Isovaleric

FlavorActiV → Flavour Standards → Isovaleric

Isovaleric

Isovaleric Acid

Associated Sensory Terms:

Sweat, Sweaty Foot, Old Hops, Putrid

GMP Flavour Standard

FlavorActiV GMP Pharmaceutical Quality flavour reference standards can be added to alomst any liquid to impart a real flavour, off-note, or taint that's safe to both smell and taste. The flavour standards are sold individually in packs of 5 capsules, each capsule separately blister packed to provide flavour protection and prolonged shelf life.

Beer Sensory

Cause of Flavour

Occurs primarily in hop based alcoholic beverages such as beers. The use of old or degraded hops will impart Isovaleric flavours to the final product.
High hopping rates will also introduce Isovaleric - some strong hoppy craft beers have a noticeable amount of Isovaleric acid within them adding a slight cheese flavour note to the beer.

Coffee Sensory

Isovaleric Acid

FlavorActiV's GMP Flavour Reference Standard Isovaleric has undergone evaluation by the same research team behind the first World Coffee Research Lexicon, and has been approved for inclusion within the latest World Coffee Research Lexicon as a validated coffee flavour reference.

In early 2014, together with two of the coffee industry’s leading organisations, FlavorActiV developed and launched an advanced Calibrating Coffee Sensory Plan to provide cupper training, cupper calibration and coffee tools throughout the coffee supply chain. In 2016 FlavorActiV partnered with World Coffee Research to validate the use of FlavorActiV's GMP Flavour Standards as reference standards within WCR's lexicon. FlavorActiV's Isovaleric is of the 24 validated flavour reference standards.